There are some days when only a scoop of something rich and creamy will do. My boys went back to school this week, and I am not ready for it, but a bowl of this creamy caramel Milky Way Ice Cream makes saying goodbye a little easier. It’s the kind of frozen treat that feels like a hug in a bowl, with swirls of caramel and chunks of chocolate tucked into every bite. I have been tinkering with this recipe for a while now, and I think I have finally landed on the version that tastes just like the candy bar (oh so good!).
HOW TO MAKE HOMEMADE MILKY WAY ICE CREAM
This recipe is a dream for candy bar lovers.
Milky Way bars are made with malt-flavored nougat, caramel, and milk chocolate, and all those flavors shine through in this ice cream.
There is no need for eggs, and if you have an ice cream maker, the process is wonderfully simple.
I use a Cuisinart 1.5 Quart machine, and it churns out the creamiest results every time.
You can find an easy Milky Way ice cream version like this all over the internet, but I promise this one has all the little tricks that make a big difference.
SOFT SERVE OR SCOOPED ICE CREAM
Right out of the ice cream maker, the texture is soft serve, which is dangerous because you will want to eat the whole batch immediately. If you can resist, transfer it to a shallow, airtight container and freeze for at least six hours, but overnight is best. That gives you a firm, scoopable treat like what you would find at an old-fashioned ice cream shop. One trick I love: pop the container in the freezer for about 10 minutes before adding the freshly churned ice cream. A cold container stops the ice cream from melting on contact, so the texture stays velvety. Leftovers keep well for up to two months if you press a piece of parchment paper directly on the surface before sealing.
Here is exactly what you need to make this at home.
| Ingredient | Amount |
|---|---|
| Milky Way candy bars, chopped | 12 oz bag |
| Sweetened condensed milk | 14 oz can |
| Heavy cream | 2 cups |
| Whole milk | 2 cups |
| Salt | dash |
| Vanilla extract | 1 tsp |
Equipment you will need:
- Saucepan
- Whisk
- Ice cream maker (Cuisinart 1.5 Quart is my go-to)
- Airtight container for freezing
Now for the fun part. Here is how it all comes together.
- Melt the candy with condensed milk. Combine the chopped Milky Way bars and the sweetened condensed milk in a saucepan over medium-low heat. Stir often until completely melted and smooth. This is where the deep caramel and malt notes start to bloom, and honestly, it smells like heaven.
- Cool the mixture. Remove from heat and let it come to room temperature. Do not rush this step, because adding cold dairy too soon can make the mixture grainy.
- Whisk everything together. Add the heavy cream, whole milk, a dash of salt, and vanilla extract to the cooled candy mixture. Whisk until smooth and silky.
- Chill thoroughly. Cover the bowl and refrigerate for several hours, or overnight. A cold base churns far better and gives you that velvety finish.
- Churn the ice cream. Pour the chilled base into your ice cream maker and freeze according to the manufacturer’s instructions. It will look like thick soft serve when ready.
- Harden in the freezer. Scrape the ice cream into a pre-chilled airtight container and freeze for at least six hours until firm and scoopable.
Pro tip: Freeze the chopped candy bars for about 30 minutes before folding them into the base if you are adding extra chunks after churning. That keeps them from turning into a melty mess and helps them hold their chewy texture in every bite.
If you want to take things over the top (and why would you not?), swirl in some salted caramel sauce right before you pack the ice cream into the container. The ribbons of caramel create distinct pockets, just like the candy bar itself. A pinch of sea salt balances all the sweetness beautifully. And for those who love a maltier note, a teaspoon of malt powder stirred into the base is a wonderful tweak.
Milky Way ice cream is gloriously customizable. If you are craving more chocolate, fold in dark chocolate chips or even use chocolate sweetened condensed milk. Want a little crunch? Toss in crushed pretzels or toffee bits. For a dairy-free version, swap the heavy cream and milk for full-fat coconut cream and use sweetened condensed coconut milk along with a dairy-free caramel. The candy bar chunks still soften slightly in the freezer while keeping that distinct chewiness, and that contrast is everything.
When you are ready to serve, let the container sit on the counter for five to ten minutes so it softens just enough for easy scooping. I love piling it high in a waffle cone and sprinkling extra chopped Milky Way bars on top because, well, why not? A quick milkshake is never far away either: just blend two scoops with a splash of milk, and you have a frosty candy bar dream in a glass. This is the kind of recipe that becomes a summer tradition, perfect for Fourth of July barbecues, backyard birthday parties, or simply a Tuesday night when you need a little sweetness.
MORE TASTY FROZEN TREATS:
If you cannot get enough homemade ice cream and frozen desserts, you are in good company. Here are a few more recipes that I turn to when the freezer needs a restock:
- Frozen German Chocolate Pie
- Blueberry Ice Cream
- Butterfinger Ice Cream
- Tin Roof Sundae
- Chocolate Cookie Dough Ice Cream
- Strawberry Ice Cream
- Peanut Butter Ice Cream
- Oreo Ice Cream Dessert
Each one brings its own personality to the table, and I think you will love them just as much as this Milky Way version.
OTHER TASTY RECIPES USING CANDY BARS:
Sometimes candy bars are meant to be eaten straight from the wrapper, and other times they are destined for something bigger. These recipes put your favorite chocolate bars front and center:
- Kit Kat Cookies
- Butterfinger Poke Cake
- Quick and Easy Toffee Bars
- Heath Cake
- Symphony Brownies
From cookies to cakes, using candy bars in baking is one of those simple pleasures that always brings smiles to the kitchen.
Frequently Asked Questions
How do you make Milky Way ice cream?
Can I make this ice cream without an ice cream maker?
How long does it take for homemade Milky Way ice cream to freeze?
What ingredients do I need to make candy bar ice cream?
How do I keep the candy bar pieces from sinking to the bottom?
Can I use store-bought vanilla ice cream as a shortcut?
Milky Way Ice Cream
🍫 Rich, creamy homemade ice cream that tastes just like the classic Milky Way candy bar with swirls of caramel and chunks of chocolate tucked into every bite.
🍦 A simple egg-free recipe made in an ice cream maker, perfect for summer treats, backyard parties, or anytime you need a little sweetness.
- Total Time: 8 hours 30 minutes
- Yield: 1.5 quarts 1x
Ingredients
12 oz bag Milky Way candy bars, chopped
14 oz can sweetened condensed milk
2 cups heavy cream
2 cups whole milk
dash salt
1 tsp vanilla extract
Instructions
1-Melt the candy with condensed milk: Combine chopped Milky Way bars and sweetened condensed milk in a saucepan over medium-low heat, stirring until melted and smooth.
2-Cool the mixture: Remove from heat and let the candy mixture come to room temperature.
3-Whisk everything together: Whisk in heavy cream, whole milk, salt, and vanilla extract until smooth.
4-Chill thoroughly: Cover and refrigerate the base for several hours or overnight until very cold.
5-Churn the ice cream: Pour chilled base into ice cream maker and churn according to manufacturer’s instructions until thick and soft-serve.
6-Harden in the freezer: Transfer to a pre-chilled airtight container and freeze at least 6 hours until firm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍫 Freeze extra chopped candy bars for 30 minutes before folding them in after churning so they hold their chewy texture.
🧂 Swirl salted caramel sauce into the ice cream right before freezing for distinct ribbons and a sweet-salty balance.
⏲️ Let the container sit on the counter for 5 to 10 minutes before scooping for the perfect creamy texture.
- Prep Time: 20 minutes
- Chill and Freeze Time: 8 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 400
- Sugar: 38g
- Sodium: 130mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 60mg
